I’m probably one of the few folks out there who isn’t crazy about pumpkin. I like it but I don’t love it. However, dear mama this recipe made me a pumpkin loving fool. So this recipe is nut-free, egg-free and paleo y’all. From my interaction with my friends (you’re my friends not my fans) on Facebook I’ve realized that a whole bunch of you have food allergies, that honestly, I never even knew that people could have. This recipe is dedicated to each and every one of you that shared your story with me.
I had no idea what was going to happen when I put my apron strings on to create this recipe but now I realize that I’ve been missing out on the vegan grain-free desserts out there. My goodness, I expected ok but I never thought I would get gooey chocolaty pumpkin goodness. I even had to pry this away from Mr. Bejelly and he hates pumpkin.
The bread comes slightly gooey in the inside. If you don’t want this, there are two things you can do: 1) reduce the amount of chocolate chips (which in my opinion, are the best part) and 2) bake it in a larger pan so it has more room to spread out and cook evenly.
Also, pumpkin seeds have a warm robust taste. I love how it pairs with the dark chocolate in the recipe but if you want something more “hidden” in the recipe and you can use almond flour, make the substitution.
Chocolate Chip Pumpkin Bread
- 1/2 cup water
- 1/4 cup coconut oil melted
- 2 tbsp chia seeds
- 1 cup raw pumpkin seeds shelled
- 1 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup pumpkin puree
- 1 tsp pumpkin spice
- 2 tbsp B grade maple syrup
- 1/2 tsp apple cider vinegar
- 1 cup chocolate chips
In a medium pan add the chia seeds, coconut oil and water and bring to a boil. Remove from the heat and set aside.
In your blender or food processor, grind the pumpkin seeds into a flour.
Next, add in all of the dry ingredients and pulse for 30 seconds.
Then add in your wet ingredients including the chia seed mixture.
Blend until well combined.
Bake at 350 degrees for 40 - 45 minutes.
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